CHEESY AVOCADO BAKED EGGS
Whether breakfast is a leisurely weekend event or an eat-and-run weekday whirl, one thing is certain: There’s no such thing as too many quick and healthy options for the most important meal of the day.
Now you can ditch the ramekins in favor of an edible alternative with this recipe for Cheesy Avocado Baked Eggs. They’re low-carb, packed with protein, and best of all, will be on your breakfast table in 15 minutes or less thanks to the KitchenAid® 12” Convection Bake Countertop Oven.
First things first, let’s talk avocados. When it comes to avocado baked eggs, the bigger the avocado, the better. But if your avocados are on the smaller side, simply halve and pit them using your chef’s knife, then scoop out a portion of the flesh to make more room for the eggs. Remember to save the extra avocado to serve it alongside your finished dish.
Once you’ve carefully removed the pit from the avocados, place the halves on the baking sheet. If the avocado halves don’t sit evenly on the baking sheet, slice off a small portion from the bottom of each half so that they don’t wobble. With your avocados prepped, it’s then time to crack one egg into each half.
Preheat your KitchenAid® Countertop Oven on the “Bake” setting to 400°F then top off each egg with a pinch of salt and a few cracks of fresh black pepper before sliding them into the oven.
About 15 minutes later, you’ll notice the egg whites have set while the yolks are still a touch runny. If you prefer firmer yolks, continue baking the avocados for an additional 3 to 5 minutes, otherwise it’s time to remove the avocados from the oven and onto your serving plates.
While the avocados are still warm, sprinkle each half with Parmesan cheese and chopped fresh chives. And if you’re a fan of a touch of spice, finish off each cheesy avocado baked egg with a squeeze of Sriracha. That’s all there is to it! Four ingredients and 15 minutes means an easy, healthy breakfast is doable any day of the week.
CHEESY AVOCADO BAKED EGGSINGREDIENTS
2 large ripe avocados
4 large eggs
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped fresh chives
Sriracha, for serving (optional)
Preheat your KitchenAid® 12” Convection Bake Countertop Oven oven to 400°F on the “Bake” setting.
Carefully halve the avocados and remove the pits. (If the pits are small, scoop out a portion of the avocado so you can fit one egg inside the hollowed out area.) Place the halved avocados on the baking sheet then crack one egg into each avocado. Top each egg with a pinch of salt and freshly cracked black pepper.
Bake the avocados for about 15 minutes or until the egg whites are set.
Remove the avocados from the oven and carefully transfer them to serving plates. Top each avocado with a sprinkle of Parmesan cheese and chopped chives then drizzle each avocado with a squeeze of Sriracha (optional) and serve immediately.